This shin of beef chilli is a real one pot wonder. Leave it to slow cook and magically transform in the oven for at least 3 hours or overnight in a slow cooker.
| Servings | Prep Time |
| 8 People | 15 minutes |
| Cook Time |
| 3 hours |
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This shin of beef chilli is a real one pot wonder. Leave it to slow cook and magically transform in the oven for at least 3 hours or overnight in a slow cooker.
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Ingredients
- 2-3 tbsp rapeseed oil
- 1 kg shin of beef preferably with the bone in I like to keep the meat in the thick round slices as with slow cooking it will fall apart. Trim the outer sinew from the meat although it usually falls off during cooking
- 1 large onion, chopped
- 4 large cloves of garlic cloves - crushed
- 4 tbsp medium to hot chilli powder or 1 small tin of La prefirada whole chipotle chillies in abobo sauce
- 2 tsp ground cumin
- 2 tsp Oregano
- 4 tbsp tomato purée
- 750 ml beef stock or use 500ml beef stock and 250ml red wine
- 2 peppers, chopped into bite size chunks I like to use a mix of red and yellow peppers
- 1 400g red kidney beans
- 1 400g can of black beans Use kidney beans if preferred.
- 2 Squares Dark chocolate You can add more chocolate to suit your own taste.
Servings: People
Instructions
- In a large ovenproof casserole, heat half of the oil over a medium heat. I use rapeseed for this recipe as it has a higher flash point. Add the meat, one to two slices at a time and brown on both sides. remove from the pan and set aside.
- Reduce the heat slightly, add the onions and cook for 2 mins, scraping any residue from browned meat off the bottom of the pan. Add the garlic and peppers and cook for a further minute.
- Add the spices and cook for 1 minute. Add the tomato puree, stir to mix well and cook for 1-2 minutes.
- Add the tinned tomatoes, beans, beef stock and red wine (if using). Season with salt and freshly ground black pepper and slowly bring to a simmer. Cover, transfer the oven and cook for 3 hours.
- After 3 hours, remove from the oven and check that the meat is cooked and meltingly tender. Stir in the chocolate and mix well.
- TIP- I prefer to saute the peppers nearer the end of cooking time and add to the casserole.
- Serve with rice. This can be turned into a real feast by also serving with guacamole, tomato salsa, sour cream and cheese.
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